This post may contain affiliate links. Read our disclosure policy here. Deals are current as of date and time posted.
How To Make Irish Soda Bread
Whether you’re a skilled baker or trying this for the first time – you’ll be able to pull off an easy and delicious Irish Soda Bread!
Traditionally made in a cast-iron skillet, you can opt for a round baking pan or cake pan if that is what you have on hand.
Irish Soda Bread Recipe
This is one of the most delicious and easiest breads to make. Beginner baker or pro - this should turn out perfectly for you.
Ingredients
- 1 teaspoon baking soda (It's in the name!)
- ½ cup white sugar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 3 cups raisins (I used 2 cups currants)
- 1 tablespoon caraway seeds
- 2 eggs (lightly beaten)
- 1¼ cups buttermilk
- 1 cup sour cream
Instructions
Prepare a 9-inch round baking or cake pan.
In large mixing bowl add flour (reserve 1 tbsp), baking soda, baking powder, baking soda, sugar, salt, caraway seeds, and raisins. Mix
- In separate bowl: lightly beat eggs, then add sour cream, and buttermilk. Blend all together. Stir in the flour mixture. Do not over-mix. Combine just until flour mixture is moistened.
Knead dough approximately 10 times. This dough will be really sticky. If you don't get to 10, it should still turn out okay.
- Place dough in your prepared pan and form into place. Sprinkle with reserved flour. Score an X on the top with a very sharp knife.
Bake at 350F (175C) for 65 to 75 minutes.
- If you notice that the bread is browning too much, you can losely place a piece of foil over the top.
- Allow bread to cool enough to remove from pan before serving. Turn it onto a wire rack when cool enough to remove. This will help keep your bread from continuing to cook in the pan.
Notes
Butter: Very cold, or even frozen small cubed butter will help to keep the dough from being overly sticky.
Buttermilk: You must use buttermilk. This will react with the baking soda to create the leavening.
Egg: You can skip the egg for a lighter loaf.
Raisins: You can leave these out if you don't like them or can't eat them.
Buttermilk: You must use buttermilk. This will react with the baking soda to create the leavening.
Egg: You can skip the egg for a lighter loaf.
Raisins: You can leave these out if you don't like them or can't eat them.
Photo by Food Photographer | Jennifer Pallian on Unsplash
